Granja EL Paraiso 92, Colombia

One of the few modern-day visionaries, Wilton Benitez has undeniably revolutionized coffee production through his innovative methods. His journey began in his youth with a passion for coffee cultivation, which he later combined with a keen interest in technology. This convergence led to significant milestones for the coffee industry, including setting a record auction price for Colombian coffee in a 2019 Federation of Colombian Coffee Growers auction.

Today, with nearly 30 years of experience under his belt, Wilton operates three farms—La Macarena, Las Brisas, and Granja Paraiso-92—covering more than 100 hectares, where he cultivates over 20 coffee varietals, with 20 hectares preserved as protected forests. These farms avoid chemical methods to control the spread of common plant diseases, focusing instead on plant nutrition and health through organic practices. 

Wilton has gained a reputation for his painstaking attention to detail at every step of producing his coffee, with "meticulous" seeming an understatement. The farm features a microbiology lab, quality lab, and processing plant. For this Pink Bourbon, the process starts with sterilizing selectively harvested ripe cherries using ozone gas and ultraviolet light. The cherries are then pulped and fermented anaerobically with specific yeast strains to boost fruity and citric characteristics. This fermentation lasts for 36 hours before the coffee is washed and subjected to ecological drying in specialized equipment.

A significant factor in the success of Wilton's coffee profiles is his custom drying equipment, designed and refined over the years. This machine uses circulating air and controlled temperatures to dehumidify the beans, preserving volatile compounds and avoiding embryo damage. The energy-efficient drying process reduces energy consumption by 60% compared to traditional methods, aligning with specific protocols for each batch.

Pink Bourbon is a standout cultivar produced at Granja El Paraiso-92. This variety, believed to have Ethiopian lineage, offers better resistance to leaf rust compared to Red Bourbon and has an inherent floral and spiced fruit character. The challenge lies in harvesting the ripe cherries, which, unlike Red Bourbon, have a subtler colour gradation that requires careful selection.

Wilton Benitez’s farms in Cauca produce some of the most sought-after coffee profiles, celebrated for their complexity and unique flavours, with the highest consuming market in Asia. The Granja El Paraiso we know in the market only represents the successful fraction of hundreds of trials - and errors - in Wilton’s paragon pursuit of specialty coffee. His contributions highlight the potential of combining traditional agriculture with modern science to achieve exceptional results in coffee production.